Wednesday, October 8, 2008

Everything Is Better With Cheddar...& Beer

This past weekend, we held the Third Annual Ultimate Michigan tailgate party in Ann Arbor before the University of Michigan vs Illinois game. Unfortunately, the Wolverines lost, but there were plenty of food, drinks and wild times.

Amongst the great food, was this cheddar ale spread. It was packed with flavor, and was rich and creamy. I had some technical difficulties making it - I was out of town and forgot to pack my food processor (how could I have forgotten that??), so I tried to make it with a friend's smoothie maker, not a good idea, it kept draining the beer out - then a mini chopper which was far too small. In between switching the mixture back and forth between the appliances, I finally made it work. Although I had to use more beer than the recipe called for to make it blend, it was a hit, and besides, you would never hear from Canadians that there is too much beer! In honor of the guests, I used Labatt's Honey Brown lager, even though the recipe called for ale.

I served it with carrots (as depicted in the action shot below), pretzels, celery sticks and tortilla chips. It makes a lot, so if it's for a small gathering, I would cut the recipe in half.

8 oz. cream cheese2 teaspoons Dijon mustard I used 1.5 tbsp Dijon2½ cups shredded extra-sharp cheddar cheese I used Canadian old cheddar2 tablespoons heavy cream I used half & half cream¼ teaspoon salt I used 1/2 tsp freshly ground red, white and black peppercorns¼ cup beer (pretty much anything but a light beer) I used about 3/4 of a bottle of Labatt's Honey Brown Lager but that may be too much if you are blending it properly2 tablespoons chopped fresh parsley I used 3 tbsp

I added 2 cloves garlic

Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.

This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.

About Me

I'm originally a Canuck from Ontario, but I'm now adjusting to living in Tennessee, after living in Michigan for two years after getting married. I have two wonderful kittens/furbabies -Socks and Thumper.